Pumpkin Patch Bread
Total TimePrep: 15 min. Bake: 70 min. + cooling
So good. I love pumpkin bread, I did substitute butter for the oil.
Love this recipe! It's good as written and even better with an add'l 1/2 tsp ginger and 1/2 cup raisins added.
This recipe is delicious just as is, though I have sometimes added other items such as raisins or mini semi-sweet chocolate chips. I consider this to be my go-to recipe for pumpkin bread.
I recall preparing this recipe when it was featured in Taste of Home. I'd used a 15-oz. can of solid pack pumpkin and I greased and floured my loaf pans: I'd used two 7-1/2"x3-1/2" greased and floured loaf pans OR 8x8x2" baking pan(s), greased and floured. This IS a great way to utilize canned pumpkin! delowenstein
A note to share...I double recipe, sometimes omitting pecans, and bake in three 8x4x2 inch loaf pans. Bakes in about an hour, but ovens may differ a bit so check after 45 minutes. Enjoy!!
This pumpkin bread was absolutely delicious. It was so moist, my entire family and friends enjoyed it so much, I've been asked to make a loaf for all of the holidays!
Pumpkin Bread sure doesn't get any better than this; moist and delicious. If you haven't tried it yet, do so. Not only is it a great snack, it goes well with any meal.